Food news: Liberty mugs and Kochblume Spill Stoppers

Halve, stone and chop the apricots. Put in a preserving pan with the lavender,
lemon juice and sugar. Cook the fruit over a low heat for about 20 minutes,
stirring from time to time. When the fruit is completely soft and broken up,
turn up the heat and boil until the setting point is reached on a sugar
thermometer (or do the wrinkle test), skimming off any scum. Pick out the
lavender stalks, pour the jam into warm, dry, sterilised jars and seal.